Ham and Egg Breakfast Quesadillas are a delicious quick and easy, freezer friendly, on-the-go breakfast that the whole family will love.
Or are you meal planning (if you don’t meal plan you totally should!) and need some quick breakfast ideas?
Don’t worry, I’ve got you. Usually I bring weekend brunching recipes, but I know that family time doesn’t just include a lifetime of just Saturday mornings. It includes busy Wednesday mornings where your son is going on a field trip you’re chaperoning and your twins have karate and soccer after school. In other words, you barely have time to prep yourself, let alone prep dinner and cook breakfast. And these breakfast and lunch prices at public schools are ridiculous, last I heard people were paying $5 a day for lunch alone and $3-5 for breakfast per day, per kid. Lord have mercy.
So this weekend, I want you to make these breakfast quesadillas in bulk. These are perfect for even the picky little ones: cheesy scrambled eggs, chopped up ham, and lots of cheese. The perfect grab, heat up, eat up situation that’s great on those days where you’re wrangling everyone together and trying to find out where the toddler hid his shoes. Again.
But, of course, breakfast quesadillas are 100% customizable. Add black beans, refried beans, guacamole, pico de gallo, homemade salsa, queso for dipping, whatever you want to add, do it. Get creative!
This is also a great way to add vegetables into your breakfast. Make a fajita mix of bell peppers and onions and add them to your quesadillas. Pan fried or roasted corn would be delicious, too. Add slices of avocado and tomato the morning of. Yum!
Looking for more breakfast recipes? Check out:
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- Scrambled eggs
- Chopped deli ham
- Flour tortillas
- Shredded cheese
- Diced add-ins (desired vegetables, refried beans, salsas, meats, etc.)
Warm a skillet to medium heat or heat a panini press to medium high.
Spread butter on one side of your tortilla, the flip so the butter side is down. Cover half of the tortilla with cheese, the eggs, ham, and your add-ins.
Fold the tortilla in half and cook for 2 to 3 minutes in skillet or panini press, until cheese is melted and tortilla is browned.
Remove the quesadilla, and let it cool before cutting.
To freeze: Have the filling cool to room temperature. Once cooled, form the quesadillas as directed, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or flat plate that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. You can let them thaw overnight in the refrigerator and cook in a skillet or panini press as directed above.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 268
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.